Food & Addiction

Abstract Since the last edition of the Handbook of Food and Addiction, published in 2012, research on this topic has progressed in many ways. Evidence is growing that certain foods, particularly highly processed foods with high levels of refined carbohydrates and/or added fats, can trigger addictive processes. Ultra-processed versions of these products may be even more addictive given the addition of flavor enhancers and additives that can make them intensely palatable, and are inexpensive, accessible, and highly convenient. In this edition, top researchers discuss groundbreaking science across biological, psychological, social, and policy domains that probe the role of addictive mechanisms in food intake and health. Future research questions are highlighted, including the impact of addictive foods on children, the role of the gut microbiome, the contribution of food insecurity, and the development of novel interventions to address the addictive impact of food. Potential policy and legal approaches are considered based on available science.